Water Adsorption Isotherms of Polished Rice. Analysis of Equilibrium Moisture Content Using the Modified Chen-Clayton's Equation.

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  • 精白米の水分吸着等温線に関する研究　飽和含水率の導入によるＣｈｅｎ‐Ｃｌａｙｔｏｎ式の改良
  • セイハクマイ ノ スイブン キュウチャク トウオンセン ニカンスルケンキュウ
  • Analysis of Equilibrium Moisture Content Using the Modified Chen-Clayton's Equation
  • 飽和含水率の導入による Chen-Clayton 式の改良

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The adsorption isotherm of polished rice was investigated. The Chen-Clayton's adsorption isotherm equation which was obtained empirically was useless for the rice operating at higher humidity, because it had an infinite point of equilibrium moisture content at saturated air condition. Therefore, based on the Chen-Clayton's equation, a new empirical equation including the concept of saturated moisture content was introduced. Using this modified Chen-Clayton's equation, the adsorption characteristics of polished rice were analyzed and the latent heat of vaporization of water in polished rice was estimated. Furthermore transfer in the polished rice during sorption was observed.

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